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Chicken Satay

Chicken Satay

Chicken Satay

40 MinPrep Time
15 MinCooking Time

  • 2lb chicken thighs, boneless and skinless
  • Marinade:
  • 2 tsp fish sauce
  • 3 tsp Lemongrass Mint Balsamic
  • 1 tsp ground Turmeric
  • 2 garlic cloves, finely minced
  • ½ ” knob fresh ginger, finely minced
  • 3 tbsp EVOO
  • 1 tsp Sriracha or sambal chili paste

Step 1 – In a bowl, whisk together marinade ingredients and set aside.

Step 2 – Slice chicken into 2” wide slices, pounding slices between two sheets of parchment paper if too thick. Add to bowl with marinade and toss chicken to ensure fully coated. Refrigerate for 30 minutes or overnight.

Step 3 – Preheat oven to 400°F and line a sheet pan with parchment paper. Preheat a grill pan or skillet over medium heat. Meanwhile, skewer chicken onto skewers onto the end of the skewer, leaving enough room to fit in the pan.

Step 4 - Begin searing chicken in pan for 2 minutes per side, moving skewers to sheet pan after searing both sides. Finish cooking skewers in the oven, baking for 10 minutes or until chicken reaches 165*F internally. Remove from the oven and sprinkle with scallions. Serve skewers with lime wedges and Satay sauce.

  • Lemongrass Mint Balsamic
  • Turmeric